My Gran used to make this soup for me then my Dad would make it for the family and it was delicious. However, my Gran’s original recipe used flour, cream and yoghurt so didn’t quite work well for my gluten and dairy intolerances.
I’ve played around with this recipe on and off for a while now as I wanted to get it just right. I tested it on my Dad he said it was delicious so I’ll take that as a win!
I seem to have been on somewhat of a soup cook-a-thon lately but cold weather seems to do that to me. Soup for me is like a hug in a bowl and when it evokes childhood memories of being with the family, even better 🙂
-1 Tbsp. Olive oil
-1 onion, peeled and diced
-2 medium sized parsnips (approx. 300g), peeled and diced
-1 x 400ml can full-fat coconut milk
-400ml vegetable or chicken stock
-2 tsp. curry powder
-salt & pepper
How To Make
In a large pan over a medium heat, heat the olive oil then add the onion.
Saute the onion until it starts to become translucent, approximately 3 minutes.
Add the remaining ingredients except for the salt and pepper. Cover and bring to a simmer.
Simmer for 20 minutes or until the parsnips have cooked. Blend with a stick blender or in a jug blender, add salt and pepper to taste.
This soup stores well in an airtight container in the fridge for up to 3 days.